Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Steeping Time of Waxy Rice on the Firming Rate of Waxy Rice Cake

찹쌀의 침지시간을 달리하여 제조한 찹쌀떡의 노화속도

  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Yong-Hyun (Department of Food Science and Technology, Chonnam National University) ;
  • Park, Yang-Kyun (Department of Food Engineering, Mokpo National University)
  • 김관 (전남대학교 식품공학과) ;
  • 이용현 (전남대학교 식품공학과) ;
  • 박양균 (목포대학교 식품공학과)
  • Published : 1995.04.29
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Abstract

The effect of steeping (0, 6, 12, 18, 24, 30 hours) waxy rice on initial firmness and the firming rate of waxy rice cake were studied. The firming rate was decreased by 11%, 15% and about 35% by steeping the waxy for 6hrs, 12hrs and 18hrs or longer, respectively.

찹쌀을 $20^{\circ}C$에서 30시간 수침하면서 6시간 간격으로 만든 찹쌀떡의 경도와 $20^{\circ}C$에서 3일 저장후의 경도는 모두 수침시간이 길어질수록 작아졌고, 노화속도도 늦어졌다. 이러한 변화는 수침 $18{\sim}30$시간 시료에서는 큰 차이를 보이지 않았다.

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